Marjoram in cooking

Since ancient times, the medicinal and spicy properties that marjoram has have been known. In Europe, they learned about this plant in the 16th century and used it in winemaking and brewing. Marjoram is valued in the cuisines of many countries. Currently, it is used in cooking as a seasoning that adds a unique aroma and taste to cold appetizers, meat, poultry, fish and vegetable dishes, fish, mushroom and vegetable soups, salads and drinks. Marjoram is used in canning tomatoes, cucumbers and zucchini – it improves their taste.

Marjoram in dishes and in the form of aromatic tea can improve digestion and help quickly absorb proteins and fats, help cope with headaches and insomnia, and overcome colds. Traditional medicine is also known for its antiseptic and antiscorbutic properties.Marjoram in cooking

This plant from the genus Oregano, which can also be compared in properties with oregano and thyme, has a spicy, sweetish aroma and bitter-pungent taste. It is used both fresh and dried, using leaves and flower buds. A dried mixture of crushed marjoram leaves and flowers is often used. Marjoram can be used as a substitute for pepper or used in combination with other seasonings, particularly cumin, basil, thyme or parsley when preparing dishes and drinks. Marjoram is the main component of our popular seasoning khmeli-suneli.

Marjoram is quite thermophilic, so it mainly grows in southern countries. It grows wild in North Africa and Asia Minor. In India and Western Europe, it began to be cultivated and used a very long time ago, and now it is grown in the Baltic states, Crimea, Moldova, the Caucasus, and is widely used in cooking. If desired, marjoram can also be grown at home if you germinate the seeds in a greenhouse, which must be protected from the wind, provided with access to light, and at the same time the soil must always be loose. Nowadays, buying rare and exotic plants and their seeds is not a problem thanks to the power of the Internet. During the flowering of the plant, its shoots along with flower buds are cut and dried, after which they are crushed and used.